Monday, November 17, 2008

Thanksgiving: Sweet Potatoes

Sweet Potato Casserole
I haven't tried this yet, but definitely plan to soon!  It comes from The Cooking Divas.  Lately I am just in love with sweet potatoes...mmm!
  • 3 c. cooked, mashed sweet potatoes
  • (about 2 large or 3 medium)
  • 1 c. sugar
  • 1/2 c. butter
  • 2 eggs, beaten
  • 1 tsp. vanilla
  • 1/3 c. milk
Peel, slice and boil potatoes for 20-25 min. Mix other ingredients in a bowl. Drain potatoes and add to mixture, beat with mixer until smooth. Pour into lightly buttered 9x13 dish. Top with the following:
  • 1/2 c. brown sugar
  • 1/4 c. flour
  • 1/4 c. butter, softened
  • 1/2 c. chopped pecans
Cut brown sugar, butter and flour together until crumbly. Add pecans and sprinkle on top of potato mixture. Bake at 350 for 30 min.

Mashed Sweet and Russet Potatoes with Herbs
This comes from Martha Stewart.  I would have never thought to put sweet potatoes in with normal ones for a heavenly mashed potato combo!
  • 4 garlic cloves (do not peel)
  • 1/2 teaspoon extra-virgin olive oil
  • 2 medium sweet potatoes, pricked with a fork (about 1 pound total)
  • 2 medium russet potatoes, pricked with a fork (about 1 pound total)
  • 1 tablespoon unsalted butter
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley, plus a sprig for garnish
  • 1 tablespoon finely chopped fresh sage
  • 1 3/4 teaspoons coarse salt
  • Pinch of freshly ground pepper
  • 1/2 cup plain low-fat yogurt
Preheat oven to 400 degrees, with racks in center and lower thirds. Put garlic on a small piece of foil; drizzle with oil. Fold to form a packet, and crimp edges to seal. Place garlic packet and the potatoes on center rack; place a baking sheet on lower rack to catch the juices.

Bake, flipping halfway through, until the sweet potatoes are very tender when pierced with the tip of a knife, about 45 minutes. Remove sweet potatoes and garlic from oven; set aside. Continue to bake russet potatoes until very tender, about 15 minutes more. Remove from oven; let cool slightly, about 5 minutes.

Peel potatoes. Pass through a ricer or a food mill into a medium bowl. Squeeze garlic from skins into bowl with potatoes. Stir in butter, parsley, sage, salt, and pepper. Stir in yogurt, and serve.

Serves 4.

Some other yummy looking Sweet Potato recipes:

Julie R.

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